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[Italiancook]

I understand "Pandemic Paranoia," BakerAunt. I have it, too. I planned to buy 5 lb. KABC bread flour & another 5 lb. KABC AP. My husband pointed out that we don't have room for more.

Don't recall where, but I read an article that sounded like doom and gloom for the home cook. Some of the products in short supply now will never again appear on the shelves. Businesses are streamlining their offerings and permanently doing away with the poor sellers (some of which I buy). In addition, for the products they are having trouble procuring ingredients, they're permanently eliminating some of those products. The article didn't list any specific products on the chopping block.

[BakerAunt]

I have been craving brownies, so I pulled out the recipe for King Arthur’s Deep Dark Brownies. I always bake it in a 10x10 ceramic square dish rather than the 9x9 pan the recipe specifies. I find that the center did not cook well in the smaller metal pan, and this one, that KAF sold in the past, is perfect for this recipe. I made a few changes. I used white whole wheat flour rather than AP. I replaced one of the three eggs with 1 tbs. flax meal and 3 Tbs. water. I replaced half the vegetable oil with buttermilk. I use water, rather than strong coffee, because the recipe also specifies expresso powder, and my husband has his limits when it comes to coffee taste—even though he would still devour them! I could have left out the optional chocolate chips, but I instead used 30g (about ¼ cup) rather than the 1 cup I would have happily until two years ago. The recipe is best when it sits overnight, but there is no chance that at least a few brownies will not be eaten tonight.

[BakerAunt]

A couple of other thoughts, Aaron. When I take the crackers out, I make sure that they are all disconnected from each other (cut apart with knife if necessary). I then slide them off the parchment and leave them on the hot baking sheet to cool down. Again, they should not be touching each other, as KABC says that will cause sogginess. Taking them off the parchment has the added benefit of letting me re-use it to roll out the dough for the next sheet.

[chocomouse]

I made KAF's Seeded Rye Sandwich Bread today, doubling the recipe for two loaves. I used pickle juice in place of the water, and oil instead of butter. I added dried onion (a Tablespoon), caraway, and charnuska seeds. It did not rise well -- I ended up giving it 5 hours, and it did get puffy, but didn't rise even a full inch; I felt it really was not ready yet. However, I put them into a cold oven set to 350, and they rose 2 inches above the sides of the bread pan! It also sort of blew out, or perhaps more correctly, lifted up the top of each loaf, more on one side than the other. I've had that happen a couple of times over the years, but very rarely, and I'm always amazed! I will try to remember to take photos tomorrow.

[Mike Nolan]

I've used shortbread as the base for an apple galette, though I haven't made it in a long time. (These days I prefer the Irish Apple Cake.)

[Joan Simpson]

Blueberry Yum Yum
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 10 to 12 servingsAuthor: Stacey Little | Southern Bite

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Ingredients
1 (10-ounce) package Lorna Doone Shortbread Cookies
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (21-ounce) can blueberry pie filling
1 cup chopped pecans
Instructions
Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.
Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.

Chocomouse this is the Blueberry Yum Yum I love this the only thing I change about this recipe is I buy just butter cookies as the Lorna Doones are expensive and the butter cookies are easier to find,sometimes I've used Keebler plain sandies,and I don't add the pecans in this dessert.It's a cool and easy dessert to make.

[BakerAunt]

Chocomouse--I've been having Bacon and Tomato (I never include lettuce) sandwiches for lunch since last week. I've decided that a single slice of turkey bacon, cut in half and lightly fried, comes close enough to the fatty bacon that I have to forgo. With 0.5g saturated fat and 200 mg. sodium per single slice, it works for me in setting off the excellent tomatoes we are growing.

On Thursday, I made another batch of yogurt.

[RiversideLen]

In spite of the heat I made my sandwich buns yesterday. Today I made a double batch of baked doughnuts. I had some pumpkin puree in the freezer so I used 3/4 cup to substitute for 3 of the eggs (I used one egg). I reduced the sugar by an once and a half. I made it with KAF whole wheat pastry flour. Then I made a ganche with Guittard semisweet chocolate wafers that I had bought from KAF and 2% milk.

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[Mike Nolan]

We've tried making ketchup a couple of times, it is never as good as Heinz, though. I could make some tomato relish, but I've still got several quarts of it from the batch I made 3 years ago (it lasts nearly forever in the fridge because it has a lot of vinegar in it.) Most of what's left is the batch that got over-cooked a bit, though.

Something I've never tried making is salsa for tacos, maybe I'll try that some time. (No cilantro, though, my wife has the gene that makes it taste like soap.)

[chocomouse]

I picked a 5-gallon pail of tomatoes, Romas and Celebrities. Tomorrow I plan to make ketchup (first time making that) and salsa and tomato sauce - all for the freezer. I also made zucchini brownies, and froze 2 pints of shredded zucchini for the winter. I also froze 5 pints of broccoli. This broccoli is side shoots from the original heads that I picked in July.

Our dinner was ribs, cole slaw, and summer squash.

[Mike Nolan]

The 'old dough' method was used primarily by people baking frequently, every day or two. I'm not sure what refrigerating old dough would do, I've had refrigerated dough become unusable after about a week.

I don't recall where I read it, but I have read that it takes quite a few iterations of using old dough before it produces a consistent product. In that respect, it is similar to the process of creating a sourdough starter.

My guess is the Poilâne recipes are aimed more at occasional bakers than ones who maintain a sourdough starter for years, like the Poilâne bakery does (theirs goes back to the 1930's, I believe.) I was disappointed and surprised that the book didn't offer alternate instructions for those who have a starter to work with.

[BakerAunt]

To go with leftover roast chicken thighs, I made that Penzey’s Summer Quinoa Salad (the one with broccoli) on Tuesday. There are leftovers for another two nights. Win!

[Mike Nolan]

I have the Poilâne book, I was disappointed to find that in her recipe for recreating their famous miche, she uses a combination of an overnight levain and commercial yeast, something I'm sure they don't do in their bakery.

Farmer's markets aren't the best venues for keeping bread in peak condition, a local artisan baker has told me that they don't bring all their breads to the farmer's market because some just don't travel well. (Personally I find their sourdough too sour, though.)

There was a post, on the BBGA forum, I think, recently lamenting that San Francisco sourdough has gone 'commercial' as most of the bakeries have been bought by corporations rather than passed from one artisan baker-owner to another. I think Chad Robertson is still one of those baker-owners, though.

But with the pandemic and the way airlines treat you, I don't know if I'll ever be back to San Francisco to check out the Tartine bakery. (And I've just about given up on my goal of doing a boulangerie crawl through Paris.)

[Mike Nolan]

Hoshizaki is primarily into commercial ice systems, I know a guy who does commercial refrigeration work (mostly restaurants and bars), he recommends it over Scotsman these days. They started making a home-sized unit a while back and I put it in on Nick's recommendation, it has been very reliable.

[aaronatthedoublef]

Len, I'm surprised you've never tried Hydrox as they are a Chicago product! According to the podcast the name, was originally considered to be superior to Oreos but fell out of favor as it sounded to much like chemicals and people wanted natural products.

Oreos filling contained lard until 1997 or 98 (both dates are mentioned in the podcast).